summer dish

Enjoy all the flavours of a taco night in this colourful Tex-Mex salad. Just like a taco, you can make it your own and add your favourite toppings

Taco salad

red onion, sliced

lime, juiced

sunflower oil

lean beef mince

½ pack taco

tomato purée

can black beans,

tortilla chips

iceberg lettuce, shredded

avocados,

tomatoes, chopped into chunks

feta, crumbled

coriander, chopped or leaves picked

½ lime, juiced

tbsp soured cream

chilli sauce (optional),

Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.

Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins – the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.

To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.

Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.

Simple, delicious and refreshing -- my Shandong Chicken recipe, served with a sweet and tangy savory sauce, is the perfect addition to your meal on a hot day! With my simplified version, you can easily make this classic dish at home.

Shandong Chicken (Chinese Chicken and Cucumber Cold Dish)

chicken leg (or bone-in chicken thigh, drumstick

soy sauce

vegetable oil

Sichuan peppercorn

tsp rice cooking wine (mijiu) (or Shoaxing wine)

ginger

scallion

tbsp broth from steaming chicken

garlic (minced,

tbsp rice vinegar

tsp black vinegar (optional)

tsp sugar

tsp sesame oil

mini cucumber (or 1 English cucumber)

chopped cilantro (optional)

chili oil (optional)

Coat both sides of the chicken with soy sauce before placing it skin side down and marinating for 30 minutes.  This step is mainly for getting color on the chicken to mimic the result of braising chicken. You can do this a few hours ahead or overnight.

Heat vegetable oil in a skillet over medium heat until the oil is hot, pat dry the chicken before placing the chicken in the skillet with the skin side down.  Cook for about 3 minutes or until the skin becomes golden brown.  Flip the chicken and cook for another 1-2 minutes.

Transfer chicken into a dish or tray with skin side down, top with Sichuan peppercorn, rice cooking wine, ginger, scallion and steam for 30-35 minutes over medium heat or until it&#39;s cooked through.

Prepare the Chicken

Trim the two ends of the cucumbers before cutting into 2&quot; (5 cm) sections.  Gently smash each section with the flat side of your knife just to break them open.  Cut each section in half lengthwise and place them on a serving plate.

Drain the broth from steaming the chicken and set aside 4 tbsp of the broth. In a small bowl mix the broth with soy sauce, rice vinegar, black vinegar, sugar, minced garlic and sesame oil.  Drizzle a bit over the cucumber.

Prepare Cucumber and Dressing

Once the chicken is cool enough to handle, discard Sichuan peppercorn, ginger and scallion, break pieces of chicken off from the bone and place it on top of the cucumber. Top with scallion slices (and other optional toppings if using) and drizzle with the dressing.

You can serve this dish right away or let it chill in the fridge for about half an hour before serving.

Assemble the Dish

Get this juicy steak dinner on the table in only 15 minutes. Enjoy with lemony lentils, rocket, parmesan, roasted red peppers and charred lemon

Steak tagliata with lemony lentils

sirloin

pouch of cooked puy lentils

lemon, halved

red peppers

rocket

tsp red wine vinegar

tbsp extra virgin olive oil

parmesan

Take the steak out of the fridge an hour before you want to cook it.

Heat a frying or griddle pan until it’s smoking hot. Meanwhile, warm the lentils following pack instructions, then tip them onto a big plate or platter to cool a little. Rub the oil over the steak and season generously, then put in the hot pan. Cook to your liking (rare to medium-rare works well for this dish and will take around 2 mins on each side, or a little longer if the steak is particularly thick). Transfer to a plate and leave to rest for a few minutes, loosely covered with foil.

Put one lemon half in the pan, cut-side down, and char it over a high heat for a minute – this will make it extra juicy. Scatter the peppers and rocket over the warm lentils, drizzle with the vinegar and extra virgin olive oil and season with salt. Toss together lightly using your hands.

Slice the steak as thinly as you can and arrange it over the top of the salad. Cut thin shards of parmesan straight from the block, crumble them a little in your hands, then scatter over the top. Serve the lemon on the side for squeezing over.

This Italian Mediterranean couscous salad is a perfect summer dish for a quick healthy lunch or a picnic in the park. It&#39;s perfectly balanced and it&#39;s both satisfying and refreshing.

Mediterranean Couscous Salad

Couscous

Vegetable Stock

½ Onion

½ Cucumber

4.5 oz Chickpeas

3.5 oz Feta cheese

Cherry Tomatoes

tbsp Extra Virgin Olive Oil

tbsp White Wine Vinegar

Lemon (juice)

Salt

Parsley

Basil

Mint

In a large bowl, add the couscous. Bring to simmer the vegetable stock, then pour it over the couscous and let it rest for about 5 minutes. Mix with a fork to break any lump. Set aside to cool.

Finely chop the onion, chop the cucumber and cherry tomatoes, and drain the chickpeas. Add them to the bowl with the cooled couscous, then crumble the feta cheese with your hands.

In a separate bowl, add the finely minced herbs, olive oil, vinegar, lemon juice, and salt. Mix well then pour the dressing over the couscous salad and mix well.

Serve immediately at room temperature or set it in the fridge covered with plastic wrap to serve cold.

A deliciously fresh tasting seafood dish that is low in calories and quick to make -- just 30 minutes. The shrimp and pasta is flavored with a lemon sauce made up of fresh lemon juice, lemon zest, parmesan, and fresh basil. An additional flavor of fried capers gives it a special touch.

Lemon Shrimp Pasta with Parmesan, Capers, and Basil in 30 Minutes

FOR THE SHRIMP

olive oil

shrimp

salt

black pepper

FOR THE PASTA

fettuccini (or long pasta of your choice)

kosher salt (plus

olive oil (separated)

parmesan cheese (plus more for topping (optional))

Tablespoon lemon

lemon juice (about 2 large lemons)

basil

capers (fried (directions in notes))

Make the shrimp: In a medium sauté pan, heat the Tablespoon olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. cook for 1 to 2 minutes per side, or until pink and cooked through. Set aside.

Make the pasta: cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. (see notes)

Meanwhile, whisk the olive oil , parmesan, lemon zest, and juice in a large bowl to blend.

Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with salt and pepper; stir in the basil.

Garnish with the fried capers (see notes)  and more parmesan cheese.

Taste was great, but it was cold before you could eat it!  I had to take shrimp out &amp; microwave

What a refreshing and light pasta meal to have on a hot summer day! Tasty and so special, what can I add instead of shrimp?

My husband and I made this for a little date night at home, and we absolutely devoured it! The fresh lemon zest added the perfect zip, and the fried capers added such a nice flavor. Add in the fresh basil and you have yourself a wonderful pasta dish! I'm looking forward to making this one again.

This pasta is delicious and came together super quick. Love lemon and capers together, so good.

Bright and sunny flavors like the Costiera Amalfitana ;) ! Love the addition of the fried capers, a really nice umami touch.

I love all the bright flavours here! They compliment each other so well and I can't get enough of this shrimp pasta dish!

Lemon definitely adds an extra zing to this dish especially when it is delicious like this shrimp pasta!

This was the perfect quick meal for our spaghetti night! Thanks for sharing!

The only ‘problem’ with this shrimp pasta is that it’s impossible to stop eating it! Such an easy and delicious recipe, even better with the lemon sauce! Definitely making it again soon!

Fam really loves it! Highly recommended! It's super easy to make and really turned out so tasty! Will have this again for sure! Thanks a bunch for sharing!

This pasta is light, delicious, and simple to make! The magic ingredient for me is the addition of capers. Thanks for a great recipe.

where does the separation of the 2/3 c extra virgin olive oil come in?

Well the pasta lover in me LOVES the sound of this recipe. You can never go wrong combining seafood and pasta. So easy to prepare....yet so delicious. I would have no problem serving this to dinner guests. I know they would LOVE it.

Take a look at this delectable cucumber tomato feta salad! This light, flavorful Greek salad combines juicy tomatoes, crisp cucumbers, creamy feta cheese, and fragrant herbs. All tossed together in a simple oil and vinegar dressing that ties it all together. Perfect for a hot summer day or as a side dish to any meal!

Simple Tomato Feta Cucumber Salad

english cucumber, diced

grape/cherry tomatoes, chopped in half

feta, diced

parsley

tbsp red wine vinegar

garlic,

oregano

tsp pepper

Chop and prepare all veggies, cheese, and herbs.

In a large bowl, add diced cucumbers, chopped tomatoes, diced feta, and chopped parsley.

Pour on olive oil, vinegar, garlic, oregano, salt and pepper and mix until everything is combined.

Serve! This will last in the fridge for up to 5 days.

I made this for a potluck &amp; everyone was asking me for the recipe because it was so good!

an absolute go-to recipe! such an easy &amp; delish salad

This salad was soooooo good!  Definitely will be making with my Greek turkey meatballs with tzatziki sauce! 
I used Roma tomatoes and they worked well to substitute the grape tomatoes.

Just made this tonight and it is absolutely delicious!! Definitely saving and adding to my rotation. Thanks!

Everything, from the meatballs to the tzatziki, was awesome! I used Fat Free Greek yogurt for the sauce but followed everything else to a “T”.

Will definitely make it again!

I’ve made this so many times over past year, tastes so healthy and delicious! Thank you Erin for this amazing recipe!!

O made Moroccan flank steak  and this was the perfect side. It was delish! I loved the dressing too!

Grilled Shrimp with Mango Salsa is a refreshing and flavorful dish combining smoky grilled shrimp with a sweet and tangy mango salsa. This easy-to-make recipe is perfect for summer evenings, as an appetizer, or a light main course. The contrast of savory shrimp and zesty salsa will leave your taste buds craving more.

Grilled Shrimp with Mango Salsa

500 g (1 lb) large shrimp, peeled and deveined

garlic clove,

lime

paprika

¼ tsp ground cumin

Salt & pepper,

skewers

mango,

red bell pepper, diced

¼ red onion, finely chopped

tbsp fresh cilantro, chopped

Salt,

Marinate the shrimp: Toss shrimp with olive oil, garlic, lime juice, paprika, cumin, salt, and pepper. Let it marinate while you prepare the mango salsa.

Make the mango salsa: In a separate bowl, combine mango, bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Mix well and set aside to chill.

Grill the shrimp: Thread the shrimp onto skewers. Grill over medium-high heat for 2-3 minutes per side, or until they turn pink and are slightly charred.

Serve: Plate the grilled shrimp with a generous spoonful of mango salsa on top or on the side. Serve with lime wedges.

Top 7 summer dish recipes from across the web

The most viewed summer dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taco salad

Shandong Chicken (Chinese Chicken a...

Steak tagliata with lemony lentils

Mediterranean Couscous Salad

Lemon Shrimp Pasta with Parmesan, C...

Simple Tomato Feta Cucumber Salad

Grilled Shrimp with Mango Salsa

Top 7 summer dish recipes from across the web

The most viewed summer dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco salad

Shandong Chicken (Chinese Chicken a...

Steak tagliata with lemony lentils

Mediterranean Couscous Salad

Lemon Shrimp Pasta with Parmesan, C...

Simple Tomato Feta Cucumber Salad

Grilled Shrimp with Mango Salsa

The most viewed summer dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine